Sea Bass with Shrimp Filling in Puff Pastry

Thaw the puff pastry.

Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.

Remove fins from fish, remove gills and cut the fillets on both sides along the center bone from head to tail. Detach center bone and remove with bones and insides. Rinse fish and pat dry.

For the filling, rinse shrimp, pat dry, cut into small pieces and chill for about 10 minutes. Combine shrimp along with 2 eggs, lobster butter and a little cream in a blender and puree. Continue adding cream and season with salt and pepper. Season fish inside and out with salt and pepper and fill with the stuffing. Separate remaining egg.

Roll out pastry to about twice as large as the fish. On one half, place the fish, sprinkle with tarragon, brush the edges with egg white and fold second half of dough over it. Press well so that the bass is completely enveloped.

Trim protruding edges off and cut into the shape of the fish. Use remaining pastry to shape fins and scales. Decorate the fish (sticking pieces with egg white) and brush with egg yolk.

Place on baking sheet and bake until golden brown about 40 minutes in the oven.